Bakery Filling Cream

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Potential Applications

Neocel^® should be fully dispersed in the solution to develop its functional properties, here are tips for Neocel^® dispersion.

Adequate shear must be applied to disperse Neocel^®. High-speed mixer and homogenizer are highly recommended.

The preferred order of addition is to add Neocel^® in water before other ingredients

Use soft water rather than hard water since electrolytes can inhibit the dispersity of Neocel^®.

If a dispersion of Neocel^® is below pH around 3.5, the addition of a protective gum (e.g. xanthan gum) is suggested to prevent flocculation.

Recommended Type

Recommended Usage Level

0.8-1.2%. The usage level depends on the type, application and other combined hydrocolloids.

Neocel^® exert thixotropic behavior that can help to set up the structure and improve texture and mouthfeel in bakery fillings. In addition, the excellent thermostability of Neocel^® allows bakery fillings to reduce defects caused by the baking process.

Bakery Cream Filling

Processing Procedure

Disperse Neocel^® with high shear mixer (15000 rpm ) in hot water for 2 minutes.

Add milk powder, sugar and modified starch into the dispersion, and mix for 2 minutes.

Heat the mixture up to 85°C for 1 minute.

Cool down to ambient temperature.

Pour it into a container.

Store in 4 °C.

Enhancement of Baking Stability

How to keep the shape of fillings after baking is a major issue for bakery manufacturers. During the baking process, heat sensitive ingredients such as protein or carbohydrate could lose their water binding and emulsifying properties, leading the system to destabilize. Neocel^® is a thermostable material that can keep its structure under high heat treatment, such characteristic makes Neocel^® an ideal ingredient for bakery fillings.

Comparison of Different Hydrocolloids on Bake Stability

Cream fillings made with several stabilizer, including modified starch (E1442), Neocel^®, sodium alginate and carrageenan were baked at 175°C for 10 minutes. The result showed that the sample made with Neocel^® did not collapse after baking process, suggesting that Neocel^® has better bake stability among these commonly used stabilizers.

Great Oral Perception

In addition to improving bake stability, Neocel^® also brings great mouthfeel into bakery fillings, which is attributed to the special thixotropic behavior of Neocel^®. The shear thinning phenomenon is one of the key features of Neocel^®, which makes the products with it exhibit great perception in mouth.